Food recipes
Pineapple, Raisin, and Rum Bread Pudding
Pineapple, Raisin, and Rum Bread Pudding Ingredients: pineapple, raw, all varieties milk, buttermilk, fluid, cultured, lowfat wheat flours, bread, unenriched raisins, seeded sugars, brown margarine, regular, 80% fat,...
Pineapple, Raisin, and Rum Bread Pudding
Ingredients:
pineapple, raw, all varieties
milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
raisins, seeded
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
alcoholic beverage, distilled, rum, 80 proof
vanilla extract
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
alcoholic beverage, distilled, rum, 80 proof
sugars, brown
nuts, almonds
Directions:
Preheat oven to 350F (180C).
Combine pineapple, milk and bread in mixing bowl.
Stir together and let stand 10 min.
Stir in the remaining ingredients.
Pour mixture into lightly oiled 9x9 inches, baking pan.
Last 3 ingredients are for glaze.
Melt margarine.
Add rum and brown sugar and stir just until sugar is dissolved.
Spoon in thin layer over top of pudding.
Bake for 25 min, top with almonds.
Bake for another 15 to 20 min, or until top is golden brown and turning crusty.
Serve warm.
Ingredients:
pineapple, raw, all varieties
milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
raisins, seeded
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
alcoholic beverage, distilled, rum, 80 proof
vanilla extract
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
alcoholic beverage, distilled, rum, 80 proof
sugars, brown
nuts, almonds
Directions:
Preheat oven to 350F (180C).
Combine pineapple, milk and bread in mixing bowl.
Stir together and let stand 10 min.
Stir in the remaining ingredients.
Pour mixture into lightly oiled 9x9 inches, baking pan.
Last 3 ingredients are for glaze.
Melt margarine.
Add rum and brown sugar and stir just until sugar is dissolved.
Spoon in thin layer over top of pudding.
Bake for 25 min, top with almonds.
Bake for another 15 to 20 min, or until top is golden brown and turning crusty.
Serve warm.